VANILLA CAKE 6 + 8

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Vanilla cake dream.

"Vanilla Cake 6" is for a 3 layer cake made with 6" round cake pans that are 3" deep, and "Vanilla Cake 8" is for a 3 layer cake made with 8" round cake pans that are 3" deep.

 

VANILLA CAKE 6

Ingredients

326g all-purpose flour

1 tbsp baking powder

1/2 tsp salt

334g granulated sugar

170g unsalted butter, room temperature

3 eggs, large, room temperature

226g milk, room temperature

2 tsp vanilla extract

1 tsp almond extract

Directions

Prepare three 6 inch round 3 inch deep cake pans with butter and flour. Preheat the oven to 350°F/177°C.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until lightened in color and fluffy. This takes a few minutes.

Add in the eggs one at a time, making sure that each is fully incorporated before adding the next. Scrape down the bowl as needed.

Add in one third of the dry ingredients. Mix until just incorporated. Add in the vanilla extract, almond extract, and half of the milk. Mix until just incorporated. Follow in the same way with another third of the dry ingredients, the rest of the milk, and, finally, the rest of the dry ingredients. Scrape down the bowl as needed.

Divide the batter evenly amongst the three prepared pans. Bang the filled pans on the counter to level the batter and to knock out large air bubbles.

Bake for 25-30 minutes. The cake is done when it is lightly browned, pulling away slightly from the side of the pan, and springs back when lightly poked.

Cool the cakes for 5 minutes in the pans before turning them out on to cooling racks to cool completely.

Cakes can be made ahead of time. Store tightly wrapped on the counter for one day, or tightly wrapped and stored in the freezer for up to one month.

 

VANILLA CAKE 8

Ingredients

490g all-purpose flour

1 1/2 tbsp baking powder

1 1/4 tsp salt

500g granulated sugar

255g unsalted butter, room temperature

4 eggs, large, room temperature

1 egg yolk, large, room temperature

340g milk, room temperature

1 tbsp vanilla extract

1 tsp almond extract

Directions

Prepare three 8 inch round 3 inch deep cake pans with butter and flour. Preheat the oven to 350°F/177°C.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until lightened in color and fluffy. This takes a few minutes.

Add in the eggs and egg yolk one at a time, making sure that each is fully incorporated before adding the next. Scrape down the bowl as needed.

Add in one third of the dry ingredients. Mix until just incorporated. Add in the vanilla extract, almond extract, and half of the milk. Mix until just incorporated. Follow in the same way with another third of the dry ingredients, the rest of the milk, and, finally, the rest of the dry ingredients. Scrape down the bowl as needed.

Divide the batter evenly amongst the three prepared pans. Bang the filled pans on the counter to level the batter and to knock out large air bubbles.

Bake for 25-30 minutes. The cake is done when it is lightly browned, pulling away slightly from the side of the pan, and springs back when lightly poked.

Cool the cakes for 5 minutes in the pans before turning them out on to cooling racks to cool completely.

Cakes can be made ahead of time. Store tightly wrapped on the counter for one day, or tightly wrapped and stored in the freezer for up to one month.